SHRIMP SCAMPI

• SHRIMP SCAMPI
• 
  
• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

Preparation:

Rinse shrimp and set aside.
Heat butter in large skillet over medium heat.
Cook garlic 1 or 2 minutes or until softened but not browned.
Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.
Do not overcook.
Add chopped parsley and salt and pepper before serving.
Garnish with lemon slices and parsley sprigs if desired.

Makes 8 servings.

CREOLE SEASONING

CREOLE SEASONING

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

APPLE DUMPLINGS

APPLE DUMPLINGS

1 16 oz can applesauce
1 Tbsp cinnamon
1 cup Bisquick
1/2 cup brown sugar
1/2 cup white sugar
1 stick butter
1 cup milk

In large casserole dish, melt butter.
Mix Bisquick, milk, white sugar and cinnamon- use hand mixer if desired
Pour into dish and mix with butter
Gently fold in Applesauce.
Sprinkle top with cinnamon and brown sugar
Bake 375 till nicely browned

I've never tried this one.. just looked good to me

APPLE CRISP

APPLE CRISP

4 cups apple slices, peeled
1 Tbsp lemon juice
1/3 cup flour
1 cup rolled oats uncooked
1/2 cup packed brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 cup butter

Put apples in shell baking dish and sprinkle with lemon juice.
Combine the dry ingredients, add melted butter, mix till crumbly.
Sprinkle crumb mixture over apples.
Bake 375 degrees for 30 minutes or until apples are tender.
6 servings

COMMUNION BREAD

COMMUNION BREAD

3 cups flour
1 tsp baking powder
1 cup sugar
pinch salt

Add above ingredients to 1/4 cup softened butter and mix
Make a well in the center of the flour mixture.
In this well, place
1 egg mixed with 3/4cup milk
Blend this together
Roll it out thin
Score before baking 375 degrees for 10 minutes
Should not be browned

Bear Food

Oh, the memories I have of my Aunt Re serving us Bear Food. I believe the story went that Dave wouldn't eat it unless she called it that.
It's gravy on bread.

We like the roast leftovers in the gravy too.
Though I remember just plain white bread, Mandy likes hers made with toast..
No matter... it's all yummy!!!

ROAST PORK

Mandy makes the best roasts.. tonite we had pork roast.
About 3# pork roast
an envelope of Onion soup mix
a little bit of water to moisten things.

Place all in the prelined crock pot at 7am.. set to low
Ready by 4pm.. it falls apart and is fabulous!

CHICKEN STEW

On a cold fall day, nothing beats fresh chicken stew!

About 3 tbsp olive oil in a deep pan/skillet
Add Chicken.. chopped small - cook till tender
Add Onion.. 1 medium... chopped small
When the onion is transparent,
Add fresh carrots.. I like them cut in 1/2 " pieces
When these are tender, add
4-6 coarsely cut potatoes
2 stalks celery chopped coarsely
10-12 fresh mushrooms cut in slices
1 head broccoli- just the tender florets- save the stalk for broccoli cheese soup!
The greens from a large green onion onion ..
1/4" slices of small zucchini and yellow squash
Toss in some fresh parsley

I keep it all moist with chicken broth.. and a few shots of garlic salt.
Ground pepper corns.. just a tad

The gravy for this is just the bouillon with a little corn starch.. you add this when all the veggies are cooked till tender.
Make sure the whole stew is near the boiling point before adding the corn starch/bouillon mix.
It will thicken just enough.

1 cup prepared chicken bouillon
2 tbsp corn starch

The directions aren't exact.. I add as I go.

My Broccoli Cheese Soup

Broccoli Cheese Soup

1 Large bunch fresh broccoli
1 large Velveeta
1/2 pkg Onion soup mix (dry)
Lots of water
1 stick butter
About 1/2 c flour
2c milk

I coarsely chop the broccoli and put it in a large pot with
lots of water.
Boil this till the broccoli falls apart.

In another large saucepan I melt the butter and add the flour to make a roux.
As it mixes and solidifies, I add the milk a little at a time till it makes a thick sauce.
I really don't measure much.. I adjust the recipe as I need.
Add some of the broccoli water ( maybe a cup at a time) to the above sauce and stir it in well.. then add some more.
I constantly stir it over medium- low heat. You don't want it to boil now.
Add the Velveeta- I chop it into hunks and melt it into the sauce.

Depending on your pot size, pour the remainder of the broccoli and water into the sauce.. or the sauce into the broccoli and water. It makes no difference.
Add the Onion soup mix to the pot.
You can add finely chopped ham or bacon at this point, but it's optional.

Keep the heat low and let the cheese finish melting.. stir often.
If it is too thin, you can mix flour and milk together..and use it to thicken.. or a cornstarch/water mixture will work too.
Just let it cook slowly on low heat and remember to stir it often.

If it gets a skin on it, just mix it in well before serving.. the lumps are expected and really add to the flavors.

Sometimes it sticks to the bottom of the pan if you don't get the heat down fast enough. In this situation, I just pour the soup into the other pot and put the singed pot in cold water to clean up later.

Freezes well.. I nuke the frozen soup for a couple of minutes

Home Made Apple Pie Filling

In a large pan, mix:
4 1/2 c white sugar
1 c cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg

Add:
2 tsp salt
10 c water

Mix well
Bring to a boil.. cook until thick and bubbly
Remove from heat

Add:
3 Tbsp lemon juice

Put jar lids in boiling water
Peel, core, slice about 6# apples.. tart, crisp ones, no delicious
Pack the sliced apples into hot canning jars, leave 1/2" headspace
Pour hot bubbly syrup over the apples, remove air bubbles with a plastic knife
Quickly place hot lid and ring on jar
Process in hot water bath for 20 minutes/qt or 15 min /pt

MAKE YOUR OWN BAKING MIX

Baking Mix
8 cups flour
1 1/4 cup non-fat dry milk
1/4 cup baking powder
1 Tbsp. salt
2 cups butter-flavored Crisco

Mix all ingredients together until it looks like cornmeal consistency.
Store in an airtight container.
Makes 12 cups.

To Use for Biscuits:
2 cups baking mix
1/2 cup water
Mix together well.
Drop spoonsful of dough onto a greased baking sheet.
Bake at 350* for about 9-10 minutes.
These biscuits do not get browned. But the flavor is very light and buttery.
Recipe makes about 6 biscuits.

Refrigerated Pie Crust Mix
6 cups flour
1 Tbsp. salt
4 tsp. sugar
2 1/2 cups butter-flavor Crisco
Mix all ingredients togehter until well blended and resembling cornmeal.
Store in an airtight container in the refrigerator. Stores for several months.
Makes enough mix for 3 double-crusted pies.

To Use: For 1 crust
1 1/4 cup mix
2-3 Tbsp. cold water
1/2 tsp. lemon juice
Mix together to make a soft dough.
Roll out and place into pie pan.
Bake according to pie recipe directions.